Explore a combination of cuisines with a seven-course meal that includes elements of Japanese and French cooking. In collaboration with our chefs at Restaurant SUNTORY, renowned Chef Haru Inukai and Chef Shimon Hanakura have created a flavorful array of dishes for this event including warm Truffle Chawanmushi (steamed egg custard), scrumptious Roast Duck with Saikyo Miso Foie Gras, and savory Small Soft-Shell Crab Ramen. Don’t miss this rare opportunity to try unique dish combinations and meet the distinguished chefs joining us from Sydney, Australia in person as they talk about the concepts behind their creations.
*Images are for illustration purposes only.
About the Chefs:
Chef Haru Inukai
With more than 30 years of experience in French cuisine, Chef Inukai has worked at numerous award-winning restaurants throughout his impressive career. He worked at the Ampersand Restaurant in Sydney for two years where he trained under one of Australia’s leading chefs, Tony Bilson, was awarded two Chefs Hats, and even had the pleasure of cooking for former President Bill Clinton. In addition, he has cooked at the La Rochelle in Tokyo, the restaurant of the Iron Chef of French cuisine, Hiroyuki Sakai. After four years at the helm of Galileo at The Observatory Hotel, he went on to open his own restaurant Blancharu, followed by his shop Ramen Ikkyu.
Chef Shimon Hanakura
Chef Hanakura has nearly 13 years of experience in fine dining and hatted restaurants in Sydney and Brisbane, and currently works at the two-hatted restaurant Aria Restaurant. Specializing in French and Japanese cuisine, he has trained under the acclaimed fine-dining chef and restaurateur, George Jardine, and also under Chef Haru Inukai as the Head Chef at Blancharu. His ramen background includes the comprehensive udon and ramen cooking courses at the renowned Yamato Noodle School in Shikoku, Japan.
- Date & Time
- Separate Diner Seatings
Saturday, November 2, 2024
6:00 pm – 9:00 pm (Door open at 5:30 pm)
or
Sunday, November 3, 2024
6:00 pm – 9:00 pm (Door open at 5:30 pm)
- Venue
- Restaurant SUNTORY's Teppan Dining Area
- Price
- $130 per person (tax and gratuity included)
- Reservation
- Reservations Closed
*All ticket reservations are final and non-refundable.
*Please complete the reservation form to check the availability for this event by Friday, October 25, 2024.
*Please notify the restaurant ahead of time of any dietary restrictions, as it may be possible to arrange a substitute. However, please note that cross contamination may occur with any items cooked on the teppan grill surface.
*In compliance with legal requirements, we will be checking IDs when serving alcohol. Please note that only valid original forms of ID will be accepted. Thank you for understanding.
Email: aloha@rs-honolulu.com
Phone: (808) 922-5511
*Please note that menu and event details are subject to change without notice.
| Salad Plate: A dish from Chef SUNTORY |
| Warm Plate: Chef Inukai's Special – Truffle Chawanmushi (steamed egg custard), truffles added in front of the guests |
| Chef Simon's Specialty Plate: Roast duck with Saikyo miso foie gras and Yaki onigiri, truffle balsamic sauce |
| Cold Plate: Lilikoi Granita |
| Steak: Wagyu Beef Tenderloin Steak |
| Main Dish: Chef Inukai's Specialty – Small Soft-Shell Crab Ramen |
| Dessert: SUNTORY's Specialty – Griddle-Baked Soufflé Pancake with Lilikoi Sauce & Vanilla Ice Cream |
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